Since no preservatives are used, there could be mold on top of Miso, but just remove it and the rest is fine.
Miso is transferred to plastic container and stored in a fridge.
Even in a fridge fermentation might occur slowly, so avoid air tight container.
The first dish I made with this miso was miso marinated fish.
Mix miso and yuzu marmalade to make marinade, marinate butterfish for a couple of days, and grill.
The fat of fish and saltiness and sourness of marinade tasted great together.
This works for pork, too.
Marinate pork for 1 hour or so then grill. Yummy.
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